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Food Chem

Title:		Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan
Author(s):		Ma Y; Beno N; Tang K; Li Y; Simon M; Xu Y; Thomas-Danguin T;
Address:		"Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Gout et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Universite Bourgogne Franche-Comte, Dijon, France. Centre des Sciences du Gout et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Universite Bourgogne Franche-Comte, Dijon, France. Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: yxu@jiangnan.edu.cn. Centre des Sciences du Gout et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Universite Bourgogne Franche-Comte, Dijon, France. Electronic address: thierry.thomas-danguin@inrae.fr"
Journal Title:		Food Chem
Year:		2022
Volume:		20220418
Issue:
Page Number:		132991 -
DOI:		10.1016/j.foodchem.2022.132991
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The sensory impact of odor-active compounds on icewine aroma could be influenced by perceptual interactions with other odor-active compounds. The aim of this study was to establish an approach to evaluate the contribution of odor-active compounds found in icewine considering mixture-induced perceptual interactions. By comparing the impact of key odorants detected in icewine following a gas chromatography-olfactometry approach with an Olfactoscan-based methodology using a background odor of icewine, 69 odor zones were detected, and their related compounds were further identified. The results revealed that icewine background odor could exert odor masking or enhancement on key odorants when they are considered in the complex wine aroma buffer. Several compounds can induce qualitative changes in the overall wine aroma. This study underlined the efficiency of Olfactoscan-like approaches to screen for the real impact of key odorants and to pinpoint specific compounds that could be highly influential once embedded in the aroma buffer"
Keywords:		"Chromatography, Gas/methods Gas Chromatography-Mass Spectrometry/methods *Odorants/analysis Olfactometry/methods *Volatile Organic Compounds/analysis Aroma buffer Background odor Key odorants Olfactometer Perceptual interactions;"
Notes:		"MedlineMa, Yue Beno, Noelle Tang, Ke Li, Yuanyi Simon, Marie Xu, Yan Thomas-Danguin, Thierry eng England 2022/04/24 Food Chem. 2022 Sep 15; 388:132991. doi: 10.1016/j.foodchem.2022.132991. Epub 2022 Apr 18"